I'm tired of waiting months for my favorite drinks to hit the menu, only to disappear a few weeks later. And the prices keep going up like I need to take out a loan just to enjoy a cup. So I made my iced pumpkin cream chai at home. I use pumpkin syrup rather than puree for a smooth pumpkin cream topping, and I can make it whenever the craving hits. Nobody has to tell me it's pumpkin season.
Recipe overview
This iced pumpkin cream chai has a spiced chai-and-milk base topped with sweet pumpkin cold foam. It takes 5 minutes, makes one latte, and needs no cooking when your concentrate is already prepared and chilled. Froth the topping until it's foamy but still easy to pour.
Use my chai tea concentrate for the base. For a drink without the pumpkin topping, try my iced chai latte.
Equipment you'll need
- To-go cup
- Separate cup for frothing the topping
- Milk frother
- Measuring cups and spoons
The equipment section may contain affiliate links to products we know and love.
Ingredients for iced pumpkin cream chai
- Chai tea concentrate: Use prepared, chilled concentrate. The 5-minute prep time doesn't include making and cooling homemade concentrate.
- Milk: You'll use it in both the chai base and the cold foam. Measure those amounts separately.
- Heavy cream: This goes into the pumpkin topping.
- Pumpkin spice coffee syrup: Use the liquid syrup for flavoring drinks. Measure 2 tablespoons, or 1 fluid ounce, since syrup pumps can dispense different amounts. Pumpkin puree isn't a direct substitute.
- Pumpkin pie spice: A dash goes on top of the finished foam.
- Ice: Leave room in the glass for the pumpkin cream topping.
For full ingredients and directions, scroll down to the recipe card below.
How to make iced pumpkin cream chai
Add the chai tea concentrate and milk to your serving glass. Top with ice, leaving about half an inch of space at the top.
In a separate cup, combine the heavy cream, milk, and pumpkin spice coffee syrup. Froth until the mixture is foamy but still pourable. Stop before it becomes too thick to pour.
Pour the pumpkin cold foam over the iced chai and sprinkle a dash of pumpkin pie spice on top. Serve right away while the foam is still sitting on top. A pumpkin pie spice cookie goes nicely alongside it.
Recipe FAQs
Yes, when you use a chai concentrate made with caffeinated tea. The amount depends on your concentrate. Decaf has less caffeine, but it isn't caffeine-free. To avoid caffeine entirely, choose a chai concentrate labeled caffeine-free.
Yes, you can use oat, almond, coconut, or dairy milk in the chai base. Each changes the flavor and creaminess. The topping still contains heavy cream, so changing the base milk alone won't make the whole drink dairy-free. Milk substitutions in the foam may also change how it froths.
Add a little pumpkin spice coffee syrup directly to the chai and milk, then taste before adding more. This is an optional variation; the recipe's measured syrup goes into the cold foam.
How to store iced pumpkin cream chai
This drink is best assembled just before serving. For a head start, have your concentrate prepared and chilled, then measure and froth the topping when you're ready for your drink.
If you mix the chai and milk ahead, refrigerate them in a sealed container without ice. Keep perishable ingredients at 40°F or below and follow the shortest applicable storage instructions for your concentrate and milk. Add ice and freshly frothed pumpkin cream when serving. Ice will water down a stored drink, and the foam will settle.
Was this a win at your dinner table?
Leave a quick rating or review below! It helps other busy families find the recipes that actually get eaten.
Iced Pumpkin Cream Chai
Equipment
- 2 cups
- Frother
- Measuring cups and spoons
Ingredients
Chai Latte Ingredients:
- 1/2 cup chai tea concentrate
- 1/2 cup milk
Pumpkin Spice Cold Foam Ingredients:
- 2 tablespoons heavycream
- 1 tablespoon milk
- 4 pumps (1oz) pumpkin spice coffee syrup
- dash Pumpkin pie spice
Instructions
Chai Latte Directions:
- Add your chai tea concentrate and milk to a cup and top with ice, leaving about a half an inch from the top.
Pumpkin Spice Cold Foam Directions:
- Combine heavy cream, milk, and pumpkin spice syrup in another cup. Froth or mix the milk mixture until it's nice and foamy, but not too thick, so it's easy to pour.
- Top your chai tea with the pumpkin foam and sprinkle some pumpkin pie spice on top for garnish.
Notes
-
Can I make this drink caffeine-free?
Yes. If you are sensitive to caffeine or prefer to avoid it, use a decaf chai tea concentrate. -
How can I increase the pumpkin flavor?
Add 2–4 pumps of pumpkin spice coffee syrup directly to the chai tea concentrate and milk for a stronger pumpkin taste. -
How can I make the drink sweeter?
You can add sugar or drizzle caramel into the cup. Add small amounts at a time so the sweetness doesn’t overpower the drink. -
Can I blend this drink?
Yes. To make it frappe-style, blend the drink and include the cold foam for a smooth, creamy texture.
I saved your concentrate recipe and now I am saving this for it! Tomorrow is a holiday here, so I know what I am making!! Thank you so much for all the wonderful recipe inspiration!
Two of my favorite things: pumpkin and chai! I ended up using my own homemade chai concentrate (I like it super spicy!) and it worked so well with the pumpkin cold foam.
This homemade iced pumpkin cream chai sounds amazing! I love that it uses pumpkin syrup for a smooth, cozy flavor. Making it at home sounds so much easier and more satisfying than waiting for Starbucks!
This Iced Pumpkin Cream Chai is fall in a cup! Cozy chai spice with that creamy pumpkin foam, so smooth and refreshing. Honestly better than the coffee shop!
Can you use sugar substitute ? Like stevia
They sell some amazing sugar-free pumpkin spice syrup that would work wonderfully in this.